Ingredients
- 2 cups milk
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 5 egg yolks
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup sweetened flaked coconut
- 1 tablespoon butter
- 1 1/2 tablespoons gelatin
- 4 tablespoons water
- 1 1/2 cups graham cracker crumbs
- 1 stick melted butter
- 9 bananas
- peeled and cut into 1/4-inch slices
- 4 cups sweetened whipped cream
- 12 Ladyfingers
- Sprigs of fresh mint
Instructions
- In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla.
- Whisk to dissolve the sugar.
- When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks.
- Whisk to blend well.
- Temper the egg mixture to the milk mixture.
- Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
- Dissolve the cornstarch in the water.
- Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute.
- Using a wooden spoon, continue stirring for about 2 minutes.
- Stir in the coconut.
- Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
- Soften the gelatin in the water and stir into the hot custard.
- Pour the mixture into a glass bowl.
- Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming.
- Cool completely, stirring occasionally and chill for at least 4 hours.
- In a mixing bowl, combine the crumbs and butter.
- Mix well.
- Press into the bottom of a 10 inch spring-form pan.
- Bake until firm, about 6 to 8 minutes.
- Remove and cool completely.
- Fold in 2 cups of the whipped cream to the pastry cream.
- To assemble, spread about 1 cup of the custard on the bottom of the crust.
- Arrange about a third of the banana slices, crowding them close together, over the custard.
- Next, spread 1 cup of the custard over the bananas.
- Arrange another third of the banana slices close together over the custard.
- Top with 1 cup of the custard and the banana slices.
- Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
- Cover with plastic wrap and chill for at least 4 hours.
- Remove from the refrigerator and top with the remaining whipped cream.
- Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream.
- Slice the dessert into individual servings and garnish with fresh mint sprigs.
← Back to all recipes